Moroccan Spice Shepherd’s Pie (Paleo, Whole30, Low Carb)

Even though it’s been a very slow process so far, Queensland’s weather is finally transitioning to winter. And that means that you can still sunbathe and maybe even swim during the day, but the nights are finally getting a bit cooler and therefore just perfect for comforting meals with warming spices such as cinnamon, coriander, cumin or cloves. Did you know that these spices are not just delicious and make us feel cozy, but they can actually raise our body temperature? Definitely handy in the cooler weather. And when all combined in a beautiful rustic meal? Comfort on a plate. Well, you tell me. Try this Moroccan Spice Shepherd’s Pie (Paleo, Whole30, Low Carb) and judge it yourself.

Moroccan Spice Shepherd's Pie (Paleo, Whole30, Low Carb)

Moroccan Spice Shepherd's Pie (Paleo, Whole30, Low Carb)
Prep time
Cook time
Total time
A little twist on our beloved classic, adding warming spices. Comfort on a plate - that's this Moroccan Spice Shepherd's Pie (Paleo, Whole30, Low Carb)
The peckish girl:
Recipe type: Main Course
Serves: 8
  • 500g beef mince
  • 500g lamb mince (if you are not a fan of lamb you use beef mince only)
  • Pork lard or oil for cooking
  • 1 onion, diced
  • 1 clove of garlic, crushed
  • 10 button mushrooms, diced
  • 1 small zucchini, shredded
  • 2 cups of frozen green peas (optional, you can swap them for chopped green beans too)
  • Salt and pepper
  • 1 tsp cinnamon
  • 1 tsp ground coriander seeds
  • ½ tsp ground cumin
  • ⅓ tsp ground cardamom
  • ⅓ tsp ground cloves
  • 1 small pumpkin
  • Pinch of salt, pepper, garlic powder and nutmeg
  1. Place a large pan over medium heat. Add 1 tablespoon of lard and let it melt. Once the lard has melted, add all the diced onion and cook for about two minutes, until the onion is slightly golden. Add the minced lamb and beef and mix in a pinch of salt and pepper, crushed garlic and all the spices.
  2. Cook the meat for about ten minutes until it’s completely browned without any remaining pink pieces. You should also drain off any excess water at this time. Add the shredded zucchini, diced mushrooms and frozen peas and cook for about 3 more minutes.
  3. For the pumpkin puree clean the pumpkin and cut it into cubes. Place the pumpkin onto a lined baking tray, drizzle it with cooking oil equally and place the tray into preheated oven on 180 Β°C and bake for about 15 minutes or until the pumpkin is completely soft. Then transfer into a blender, add pinch of salt, pinch of nutmeg (careful with this one, you can always add more), ground pepper, garlic powder and blend until smooth.
  4. Preheat oven to 180 Β°C. Transfer your meat in a big greased baking dish and spread it evenly. Then top it with the puree and smooth it out with a spatula. Place it in the oven and bake for about 60 minutes.


Moroccan Spice Shepherd's Pie (Paleo, Whole30, Low Carb)

Moroccan Spice Shepherd's Pie (Paleo, Whole30, Low Carb)

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.